Chicken Enchiladas with Roasted Tomatillo Salsa



Roasted Tomatillo Chile Salsa:
  • 1 pound tomatillos, husked
  • 1 white onion, peeled, sliced, quartered or whole
  • 4 garlic cloves
  • 2 jalapeños
  • 2 teaspoons ground cumin
  • 1 teaspoon salt
  • 1/2 cup cilantro leaves, chopped
  • 1/2 lime, juiced
  • Extra-virgin olive oil
  • 1/2 medium onion, diced
  • 3 garlic cloves, chopped
  • 1 1/2 teaspoon ground cumin
  • 1/4 cup all-purpose flour
  • 2 cups chicken stock, store-bought
  • Chopped cilantro leaves
  • 1 deli roasted chicken (about 3 pounds), boned with the meat shredded
  • Freshly ground black pepper and salt
  • 10 large flour tortillas
  • 1/2 pound Monterey Jack cheese, shredded
  • 2 cups sour cream
  • Chopped tomatoes and cilantro leaves for garnish


Roasted Tomatillo Chile Salsa:

Preheat oven to 400˚F. On a baking tray, roast tomatillos, onion, garlic and jalapeños for 12-15 minutes. Transfer the roasted vegetables and any juices on the bottom of the tray to a food processor. Add the cumin, salt, cilantro, and lime juice and pulse mixture until well combined but still chunky.


Meanwhile, heat a two-count of olive oil in a medium saucepan over medium heat. Add the onion and cook until soft and caramelized, about 5-7 minutes. Add the garlic and cumin, then cook for a another minute. Sprinkle on the flour and stir to ensure the flour doesn’t burn, then gradually add the chicken stock to make a velouté. Continue stirring over a low simmer until the flour cooks and the liquid thickens. Turn off the heat, add half of the roasted tomatillo chile salsa, some additional freshly chopped cilantro, and fold in the shredded chicken meat. Season with salt and pepper to taste.

Change the temperature of the oven to 350˚F and begin assembling the dish. Take a large baking dish and smear the bottom with some of the reserved tomatillo salsa. Now, take the flour tortillas and briefly flash them over the stovetop flame (or put them under the broiler briefly if using an electric stove). Using a shallow bowl, coat each tortilla lightly with the reserved salsa mix. Put a scoop of the shredded chicken-enchilada mix on top of the tortilla, followed by a sprinkle of the shredded cheese. Fold the tortilla over the filling and roll like a cigar to enclose it. Using a spatula, place the tortillas in the baking dish and continue to do the same with all the tortillas. Finally, pour over some more of the salsa and top with the remaining shredded cheese. Bake uncovered for about 30 minutes until bubbly and cracked on top. Garnish with cilantro and tomato.